Mexican Torta

1 bolillo, split
Mayonnaise to taste
3 to 4 ounces leftover shredded or sliced pork,
    chopped chicken or thinly sliced steak, warmed
    in the microwave
Bottled or canned salsa verde, to taste
Avocado slices
2 or 3 slices tomato
Shredded lettuce
1/2 tablespoon chopped cilantro, or to taste

Spread the bolillo with mayonnaise. Top bottom half with warmed meat. Drizzle with salsa to taste. Distribute avocado, tomato, lettuce and cilantro evenly over meat and top with remaining bolillo half. Serve immediately.

Makes 1 torta.